Výsledky vyhledávání - "Harle, Olivier"

Identification of positive interactions between LAB in soy juice fermentation

Autor: Harle, Olivier

Publikováno v: Biochimie, Biologie Moléculaire. Agrocampus Ouest, 2020. Français. ⟨NNT : 2020NSARD092⟩
Alimentation et Nutrition. Institut Agro, Rennes, 2020. Français

Lactofermented soy juices represent an interesting alternative to milk yogurt to increase the part of plant-based proteins in our diet. The choice of lactic acid bacteria (LAB) used for soy juice fermentation is crucial as it determines the organolep

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::d315593fa12ef3b448bf0ec03872492d
https://hal.inrae.fr/tel-03135726v2/document

Zobrazit plný text záznamu

Diversity of the metabolic profiles of a broad range of lactic acid bacteria in soy juice fermentation

Autor: Harle, Olivier, Falentin, Hélène, Niay, Jérôme, Valence-Bertel, Florence, Courselaud, Céline, Chuat, Victoria, Maillard, Marie-Bernadette, Guedon, Eric, Deutsch, Stéphanie-Marie, Thierry, Anne

Publikováno v: Food Microbiology
Food Microbiology, Elsevier, 2020, 89, pp.103410. ⟨10.1016/j.fm.2019.103410⟩
Food Microbiology (89), 103410. (2020)

International audience; This study explores the ability of lactic acid bacteria (LAB) to ferment soy juice. The ability of 276 LAB strains from 25 species to ferment the principal soy carbohydrates, sucrose, raffinose or stachyose was tested in synth

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::a27068e83fa35b277d8365b42f497e73
https://hal.inrae.fr/hal-02625001/file/1-s2.0-S0740002019310202-main(1)_1.pdf

Zobrazit plný text záznamu

How lactic acid bacteria can improve organoleptic properties of plant-based food through fermentation ?

Autor: Harle, Olivier, Falentin, Hélène, Niay, Jérôme, Valence-Bertel, Florence, Guédon, Eric, Courselaud, Céline, Chuat, Victoria, Maillard, Marie-Bernadette, Deutsch, Stéphanie-Marie, Thierry, Anne

Publikováno v: 2020; 20th Organic World Congress, Rennes, FRA, 2020-09-21-2020-09-27
20th Organic World Congress
20th Organic World Congress, Sep 2020, Rennes, France. 2020

National audience; A Western diet containing 50% of plant-based protein is healthier and would help to reduce the environmental impacts of food systems to contribute to meeting worldwide protein needs. However, few consumers do like plant-based prote

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::31fb7f0e398792b285b0f3e12d2c3412
http://prodinra.inra.fr/record/494000

Zobrazit plný text záznamu

Comparative study of Lactic Acid Bacteria in soy juice fermentation

Autor: Harle, Olivier, Falentin, Hélène, Thierry, Anne, Deutsch, Stéphanie-Marie, Valence-Bertel, Florence, Guédon, Eric

Publikováno v: 22ème édition du colloque du Club des Bactéries Lactiques
22ème édition du colloque du Club des Bactéries Lactiques, Jun 2019, Caen, France

Objectifs/ObjectivesThe study aims to improve knowledge over LAB characteristics to ferment a commercial soy juice. Matériels et Méthodes/Materials and methodsFirst 280 strains of LAB from 23 different species of Lactococcus, Streptococcus, Lactoba

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::7bdd138fc52f4d66ec9bb2c48be46c15
https://hal.archives-ouvertes.fr/hal-02158179

Zobrazit plný text záznamu

Optimizing lactic fermentation of soy juice

Autor: Harle, Olivier

Publikováno v: STLOpendays
STLOpendays, Institut National de Recherche Agronomique (INRA). UMR UMR INRA / AgroCampus Rennes : Science et Technologie du Lait et de l'?uf (1253)., Mar 2019, Rennes, France
STLOpendays, Rennes, FRA, 2019-03-19-2019-03-21
STLOpendays, Mar 2019, Rennes, France

Optimizing lactic fermentation of soy juice. STLOpendays

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::884c1cd05142a45921690ef75b388866
https://hal.archives-ouvertes.fr/hal-02098679/document

Zobrazit plný text záznamu

Design and mathematical optimization of multi-strain ecosystems in winery

Autor: El Aida, Sahar, Harle, Olivier, Mouret, Jean-Roch, Rapaport, Alain, Nidelet, Thibault

Publikováno v: MicrobiOccitanie 2019
MicrobiOccitanie 2019, Feb 2019, Montpellier, France

International audience; For food processing, fermentation by microorganisms allows food preservation and production of several fermented products, among the most consumed are bread, cheese, beer and wine. In all these anthropic environments, microbes

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::ec583272bb0cd467330d1e3de69b190d
https://hal.inrae.fr/hal-02901337

Zobrazit plný text záznamu

Vyhledávací nástroje:

Upřesnit hledání